Conquering spaetzle

Discussion in 'Food and nutrition' started by Andy, Jul 25, 2005.

  1. Andy

    Andy Guest

    I made my first batch of spaetzle today. Here's the recipe I followed:

    I let the batter rest for 15 minutes. It wasn't runny and in the ricer
    it would just sit there until I applied pressure.

    I've read that when you drop spaetzle into the pot they will sink and
    when they're done they float to the top (suggested time 5-8 minutes?) My
    problem was that as soon as the spaetzle dropped into the water they
    just floated.

    I let 'em cook for about a minute and tossed them in a saute pan with
    butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
    together and it tasted fine and had a scrambled egg consistency.

    The spaetzle weren't long strands, rather 1 to 2 inches long.

    So maybe I should use the 1/4" holes and make a little stiffer batter.

    One problem might be that I only used semolina flour?

    Any thoughts?